Pumpkin  Cheesecake Bars

Deliciously swirled Pumpkin Cheesecake Bars layer pumpkin pie and creamy cheesecake over a crispy crust made with gingersnaps.

Why You Should Try This Recipe:

- It's an easy step-by-step recipe - Requires much less fuss than making a traditional cheesecake - A great make-ahead dessert

Key Ingredients:

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cream cheese - sugar - vanilla  pumpkin puree - eggs - flour heavy whipping cream - butter

Let's make it!

This recipe is sure to be a favorite at all of your fall and holiday gatherings!

1

Preheat oven to 350°F (180°C). and prepare an 8×8 baking dish by lining with parchment paper. Add the gingersnap cookies to a food processor and pulse until you get fine crumbs. Add the melted butter and brown sugar and pulse until combined.

2

Add the crumbs to the bottom of the prepared pan and use the back of a spoon or the bottom of a measuring cup to press the crumbs into the pan to form the crust. Bake the crust for 7 minutes then allow to cool on a wire rack while you make the filling.

3

Reduce the oven temperature to 325°F/165°C. In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese on high speed for 4-5 minutes. Add the sugar and flour. Mix on medium speed until fully incorporated.

4

Add the sour cream, egg, egg yolk, and vanilla extract. Mix on medium low until completely combined being careful not to overmix. Scrape the sides and bottom of the bowl and mix additionally if necessary.

5

In a separate bowl, combine the pumpkin puree, brown sugar, and heavy whipping cream. Whisk until combined and smooth.

6

Add the egg and vanilla and whisk until just combined. Add the flour and pumpkin pie spice. Stir until just combined and there are no dry spots remaining.

7

Set aside about ⅓ cup of the cheesecake filling for topping. Pour the rest of the cream cheese mixture on top of the baked crust and use a spoon to smooth it out evenly.

8

Slowly pour the pumpkin mixture over the cheesecake layer and use a spoon to smooth it evenly.

9

Use a clean spoon to place dollops of the reserved cheesecake mixture on top of the pumpkin layer.

10

Then use a toothpick or the tip of a sharp knife to swirl the layers together.

11

Bake the bars for 50-55 minutes until the edges of the bars are set and the center only slightly jiggles.

12

Turn off the oven and crack the oven door to allow the cheesecake bars to cool slowly inside the oven for about 20 minutes.

13

Remove the pan from the oven and allow the bars to cool to room temperature and then transfer to the refrigerator to chill for 4 hours, or overnight. Slice into 16 squares and serve.

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More Recipes:

Easy Pumpkin Cake

for more recipes visit littlesunnykitchen.com

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